Article 2022 · 14 atıf

Chemical, microbial, color, oxidative and sensory properties of clean-label pastirma produced with raspberry water extracts as a novel ingredient

Aksu, Muhammet Irfan, Erdemir, Ebru, Turan, Emre, Oz, Fatih

Özet

In recent years, plant extracts are used as colorant and antioxidant in meat products. Therefore, the effects of cemen pastes produced using different concentrations (0%, 3%, 4% and 5%) of raspberry water extract (RWE) on pastirma were investigated. RWE was tested to improve the color quality of pastirma and decrease lipid and pigment oxidation during production and storage at 4 C for 150 days. Increasing RWE concentration in cemen paste reduced pH, TBARS (P < 0.05) and lactic acid bacteria counts (P < 0.01) of pastirma, while redness values (P < 0.05) increased compared to control sample without extract. The use of RWE contributed to improve sensory attributes of pastirma, and the groups with 4% and 5% RWE had the highest sensory scores. Also, the color and oxidative stabilities of the pastirma containing RWE were maintained better than control during storage period (P < 0.01). The overall results suggested that use of 4.0% or 5.0% RWE as a new additive in cemen paste can be considered an antioxidant and colorant for pastirma processing to prevent color and lipid oxidation.

Anahtar Kelimeler

Raspberry water extract Pastirma Protein and lipid oxidation Redness Microbial quality Sensory acceptability Storage LIPID OXIDATION PHYSICOCHEMICAL PROPERTIES PROTEIN OXIDATION ACID TEST MEAT QUALITY BEEF ANTHOCYANINS ANTIOXIDANT TEMPERATURE

WoS Kategorileri

Food Science & Technology

Künye

Dergi: MEAT SCIENCE
Yıl: 2022
Cilt: 186
ISSN: 0309-1740
eISSN: 1873-4138
DOI: 10.1016/j.meatsci.2022.108737
WoS UID: WOS:000788280700006

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